This recipe was adapted from “Marry Me Chicken”. However, as I did not want to give anyone the wrong idea, I opted to re-name it with something less intimidating. In all fairness, if my goal had been a proposal (which, to repeat, it was not), it may have worked – this recipe is that good!!! Best of all, it’s easy to make and takes less than 45 minutes, start to finish. Seriously, who wants to spend date night in the kitchen? This is a one-skillet dish featuring crispy-skinned chicken thighs smothered in a sundried tomato, fresh garlic, and parmesan infused creamy sauce.
I use bone-in chicken thighs for this recipe. Bone-in things are generally considered more flavorful (and they are cheaper) than boneless thighs. I will admit, though, that my family prefers boneless just because they are easier to eat. Either will work fine for this recipe. You can also use chicken breasts.
This recipe will benefit from in-advance planning, as there are a couple of ingredients that probably aren’t in your pantry or fridge. However, if you’re spontaneous by nature and planning ahead isn’t going to happen, there are options. If you don’t have heavy cream in your fridge, no worries. There’s an easy-peasy workaround. All you need is milk and butter to make your own. It’s simple, mix 1/3 cup of milk with 1/6 cup melted butter, and you now have the needed 1/2 cup of heavy cream. Sun-dried tomatoes have an intense sweet-tart flavor that’s much more potent than fresh tomatoes, which gives the creamy sauce such a divine taste. If necessary, you can substitute regular tomatoes (but it will slightly compromise the flavor). While fresh is always better, I use canned grated parmesan cheese (the kind in the green can) with no regrets. If you want to grate your own fresh parm, you can store the unused portion in the freezer. Parmesan freezers well.
Mise en place (everything in it’s place) is the key to easy execution of this dish. Take a few minutes to read over the recipe. Prep the garlic, measure out the other ingredients and spices so all can be added without issue or interruption. (You will thank me for doing this!)
As this is the ultimate Valentine’s night or date night dish, you will want to zhoosh it up to increase the impress quotient. Fresh basil (or fresh oregano) will enhance the plate appeal and add a nice pop of color.
Scrumptious Skillet Chicken
Cuisine: Italian, AmericanDifficulty: Easy4
servings10
minutes35
minutesEasy one pan chicken with an Italian flare features a creamy sauce infused with parmesan cheese, sundried tomatoes and a zing of red pepper flakes.
Ingredients
1 tablespoon olive oil
4 chicken thighs
Salt
Pepper
2 cloves Garlic (minced)
1 teaspoon thyme
1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
3/4 cup Chicken Broth
1/2 cup heavy cream
1/2 cup sundried tomatoes (chopped)
1/4 – 1/2 cup grated parmesan cheese
Optional: fresh basil
Directions
- Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear, skin-side down, until golden, 4 to 5 minutes per side. Transfer chicken to a plate and pour off half the fat from the skillet.
- Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet, skin-side up.
- Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
- Garnish with basil and serve.
Notes
- I use bone-in chicken thighs for this recipe. Bone-in things are generally considered more flavorful (and they are cheaper) than boneless thighs. I will admit, though, that my family prefers boneless just because they are easier to eat. Either will work fine for this recipe. You can also use chicken breasts.
- If you don’t have heavy cream, mix 1/3 cup of milk with 1/6 cup melted butter. It will yield the needed 1/2 cup of heavy cream.
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